Abstract

Radio frequency (RF) heating is an advanced and emerging technology for food application because of its higher penetration depth, heat distribution and low energy consumption. Due to this reason, RF has entered the food industry to sterilize, pasteurize, disinfect food and agricultural commodity like fruits and dry nuts, post baking and in many other applications. The demand for safe, hygienic, tastier, no fat and preservative free food has widened up RF application in the modern industries. The paper aims to review the RF heating and its status of application in food processing. It also emphasizes on application of RF heating highlighting the impact on general quality aspects of food and describes the advantage and drawback of the RF system.